Sounding good. I used to like to hang my birds for at least 3 days with the guts still in. I found it tenderized the birds and added flavour. You need to make sure they have not eaten for around 24 hours before killing, but make sure they have plenty of clean water.
With something like a CL I would just cut off the breasts and pull off the legs and skin them, as there is generally not a lot on them compared to one of my Marans, but of course that saved me plucking them which isnt a problem for you now. Doing the skinning thing you can still get the liver out as well. So the only thing you really waste is the stock from the carcass